3.02.2009

Roasted Bacon and Parmesan Stuffed Chicken

With chicken making an appearance at our dinner table about twice a week, I am always trying to serve it in different ways. I never really have a taste for chicken. It is not one of those foods that I crave. That is unless it is a big bucket of Kentucky Fried Chicken with biscuits and mashed potatoes topped with peppery gravy.

I have been experimenting with chicken on the bone lately because when roasted, it yields a much juicier piece of meat than boneless, skinless chicken breasts. With the right ingredients and preparation, roasting a bone-in chicken breast with the skin is an easy dinner time entree that can be stuffed with a variety of fillings. Roasted Bacon and Parmesan Stuffed Chicken results in chicken with extra crunchy skin and a flavorful topping of crisp bacon, sharp Parmesan cheese, and a slight hint of a traditional bread stuffing flavor from the seasoned bread crumbs.

Armed with this simple recipe, you'll be sitting down to a delicious chicken dinner in less than an hour. Just don't let on to anyone how easy it was to prepare.

In a small bowl, combine bacon, cheeses, and bread crumbs. Gently loosen the bottom portion of the skin on each breast. Place about 1/4 of the cheese and crumb mixture under the skin. Place the chicken on a baking sheet drizzled with olive oil. Drizzle the chicken with olive oil and sprinkle with salt and pepper.
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Roast until the thickest part of the breast registers 160 degrees on an instant read thermometer, about 35 - 45 minutes. Spoon pan drippings over the chicken and let rest for about 5 minutes before serving.

I think I'll try this tomorrow -- sounds great! I have a recipe for parmesan chicken (basically boneless, cut into bites, then breaded/cheesed with a garlic butter wash) that is really good. That also cooks at a near super-nova temperature, which I think must help to seal in the juices or something, because it always comes out tender. Thanks for sharing this!